Preheat oven to 350?. Bring milk, butter, and salt to a simmer in a med saucepan. Reduce heat, grandually whisk in cornmeal, and simmer, stirring, until until thickened, about 2 min. Remove from heat; whisk in puree.
Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger and nutmeg in large bowl. Whisk in cornmeal mixture.
Using an electric mexer, beat egg whites in a med bowl until soft peaks form. Whisk 1/4 of whites into batter, then gently fold in remaining whites. Scrape batter into a 9x5 loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan. 30-40 min. Let cool slightly before serving.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 72 (60%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 95.4mg||29 %|
|Sodium 403.5mg||14 %|
|Potassium 97.6mg||3 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 6.9g|
|Protein 3.2g||5 %|
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Calories per serving: 121
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